Future of Food Report for 2050 - BASED ON THE GASTRONOMY & MULTISENSORY DESIGN LONDON EVENT - Project Gastronomía
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Future of Food Report for 2050 BASED ON THE GASTRONOMY & MULTISENSORY DESIGN LONDON EVENT
CONTENT Foreword
Acknowledgements
Overview
Megatrends Shaping the Future 10
3
4
6
The Food System in 2050 16
The Big Ideas 18
Actions for a Better Food System 22
So what? Top-Level Implications of the 2050 Food System 30
Imagining Products & Services of London 2050 33
Context and Background for the Event:
Futures Thinking, Multisensory Design
and Collaboration Methodology 38
How can we think more robustly about the future? 39
What is Multisensory Design? What is it important? 43
How did we create and develop the event and report? 49
Eight Future-Focused Perspectives on Gastronomy 54
Next steps 63
About 65
Appendix 67
Expert Biographies 68
References 69
PROJECT GASTRONOMIA LONDON 2018 REPORT 2
FOREWORD
The Basque Culinary Center was set up ten years ago to develop the potential of
gastronomy through further education, research, innovation and enterprise, all
using an interdisciplinary approach.
We want to take a holistic approach to promoting gastronomy. Our students—
originating from 34 countries—are studying undergraduate and master’s degrees
which teach this vision. For us, gastronomy is not just about haute cuisine. There
is another way to approach it and put it into practice.
In addition to training, our second main activity in the BCC is research. In our
Joxe Mari Aizega innovation center we conduct research into health, sustainability, new techniques,
DIRECTOR OF THE
BASQUE CULINARY technologies and digital transformation.
CENTER (BCC)
It is also where Project Gastronomía was born. A couple of years ago we started to
envisage an initiative which uses gastronomy to address future challenges to the
food system. The goal wasn’t to sustain the debate in the Basque Culinary Center
but to spread and share it with different stakeholders and institutions throughout
interconnected worldwide networks.
The Gastronomy & Multisensory Design 2050 workshop which we held in
London was precisely geared towards continuing to build a community which
must consider the challenges facing the food system, as well as the potential of
gastronomy to turn these challenges into opportunities.
PROJECT GASTRONOMIA LONDON 2018 REPORT 3
I
AFRODITI KRASSA PAUL NEWNHAM
London, UK, Afroditi Australia, SDG2
Krassa Design Firm Advocacy Hub
BILL KNOTT PROFESSOR BARRY
London, UK, Financial SMITH
Times London, UK, Institute of
Philosophy,
University of London
ACKNOWLEDGEMENTS
Many thanks to each
CHARLOTTE PROFESSOR PAUL
CATIGNANI BRERETON
London, UK, Treatt United Kingdom, Queen’s
of our experts who University Belfast
participated in our
workshop and event CHEF JOZEF SARAH APPLEBY
YOUSSEF London, UK, Food Safety
London, UK, Kitchen Consultant
Theory
JUAN CARLOS VIRGILIO MARTÍNEZ
ARBOLEYA Lima, Perú, Central
San Sebastian, Basque Restaurante
Country, Basque
Culinary Center
PROJECT GASTRONOMIA LONDON 2018 REPORT 4
THIS REPORT WAS PRODUCED BY BCC & BCCINNOVATION
THE EVENT “GASTRONOMY & MULTISENSORY DESIGN 2050”
WAS CO-ORGANIZED BY BCC & KITCHEN THEORY
And a special thank you to our sponsors:
MAIN SPONSOR SILVER SPONSORS COPPER SPONSORS
Supported by
PROJECT GASTRONOMIA LONDON 2018 REPORT 5
OVERVIEW II PROJECT GASTRONOMIA LONDON 2018 REPORT 6
What is Project Gastronomía?
Project Gastronomía is an initiative led by the Basque
Culinary Center’s BCCInnovation, which focuses on
research and developing gastronomic applications
(concepts, techniques, preparations).
Project Gastronomía aims to face the food
system challenges of the future through
gastronomy and address these challenges
in ways that are humanistic, sustainable,
healthy, and delicious.
We believe we can best do this by creating a space
for multidisciplinary stakeholders to reflect on these
challenges and create relevant solutions today. Through
our workshops and events, we help stakeholders create
images of the future of food, foster network creation,
and formulate practical actions to enact change.
PROJECT GASTRONOMIA LONDON 2018 REPORT 7
Our OUR MOST RECENT EVENTS INCLUDE:
Previous
Events FINE DINING
RESTAURANTS IN GASTRONOMY & BARCELONA
2050 TECH 2050 MAKER FAIRE
As part of our mission
to bring gastronomy
A workshop- Exploration of A panel discussion
stakeholders together,
we have held a
led event to the impact of at Maker Faire
number of events that explore how fine technology on moderated by
center on rethinking dining could gastronomy FAB City Global
the possibilities of be reinvented, with workshop Initiative with
gastronomy. with experts and participants from Barcelona
participants from IDEO, MIT Media Food Hub and
Azurmendi (a Lab, and others. Aquapioneers.
three Michelin
star restaurant) to
Moley Robotics.
PROJECT GASTRONOMIA LONDON 2018 REPORT 8
Gastronomy
& Multisensory
HOW DO WE ARTICULATE A
Design 2050 GASTRONOMIC SYSTEM THAT
IS SUSTAINABLE, HEALTHY AND This participatory
Gastronomy & Multisensory DELICIOUS?
Design 2050 was our first event event was designed by
hosted in London with our partner Project Gastronomía
Kitchen Theory, an experimental to help experts answer
HOW DO WE DO DEFINE THIS these questions.
gastronomy design studio. FOR LONDON IN 2050? WHAT Workshops and
NEEDS TO CHANGE TO ENABLE activities, from a
The two-day event included THIS FUTURE?
10 experts – from throughout food system game to
the food system - and over 70 business canvases, were
conference participants that we conducted involving
brought together and challenged HOW CAN experts and conference
with three critical questions: MULTISENSORY DESIGN participants.
CREATE A SHIFT FOR
THE FUTURE IN 2050?
PROJECT GASTRONOMIA LONDON 2018 REPORT 9
MEGATRENDS III
SHAPING THE
FUTURE
The team from Project
Gastronomía helped set the stage
for exploring the future food
system of London by presenting
five megatrends that are shaping
the broader environment of the
UK food system.
PROJECT GASTRONOMIA LONDON 2018 REPORT 101. The Anthropocene Era
THE ANTHROPOCENE ERA IS
THE UNDERLYING MEGATREND
OF OUR GENERATION. CLIMATE CHANGE IS NOW
Humanity today influences over IRREVERSIBLE. EXTREME
80% of the terrestrial biosphere. WEATHER WILL BRING SHOCKS
We are directly changing the TO OUR FOOD SYSTEM.
very bio-system that we require The 2016 drought in Spain,
for our survival. which caused vegetable shortages
in the UK, is a preview of the
food system challenges that will
become more prevalent
PROJECT GASTRONOMIA LONDON 2018 REPORT 112. The Rich & Shrinking Old, The Poor & Booming Young
DEMOGRAPHIC SHIFTS
WILL CHALLENGE HOW WE
MAKE AND THINK ABOUT
FOOD. In the richer, mostly
Western countries, an aging THIS “BIG ECONOMIC FLIP”
population will mean farm BETWEEN THE GLOBAL SOUTH AND
labor shortages. Flavors THE WEST WILL TRANSFORM OUR
will need to be adjusted and GROCERS AND RESTAURANTS.
rethought to suit the needs of London grocers may look different
an older population. as food demand will be shaped by
larger markets such as Mexico,
The Global South, facing a
Indonesia and Turkey, while the
booming population and
increasing middle class, will
eurocentric view of fine dining
have a leap in demand of vital will be replaced by non-Western
resources: food (35%), water gastronomy traditions.
(40%), and energy (50%) by
2030. Africa alone is expected to
double its population by 2050.
PROJECT GASTRONOMIA LONDON 2018 REPORT 123. Global Polarization & Social Awakening
POLARIZATION WILL CONTINUE
TO BE AN ACUTE GLOBAL ISSUE,
as the world divides itself
between balkanization and unity,
isolationism and globalization, POLARIZATION TENSIONS WILL LIKELY
and localism and globalization. INFLUENCE GASTRONOMY.
In Europe, we already see We must find a balance between two views
fragmentations, with Brexit and the of gastronomy:
Catalan independence movement, “I want to be a citizen of the world,
and also continued pushes for EU I want to eat ceviche every day”
integration. and
“I want heritage grains from local farms.”
How will we achieve that balance between
demand for more ethnically diverse
cuisines, while also valuing local products?
PROJECT GASTRONOMIA LONDON 2018 REPORT 134. Higher Moral & Ethical Standards
#METOO AND #99PERCENT
ARE HARBINGERS OF
GREATER GLOBAL SOCIAL
CONSCIOUSNESS, which have
already reshaped our culture
and politics.
Gastronomy has not been
immune to this. Social values
are increasingly part of our
food choices: veganism, meatless
Mondays, halal foods, and low- WILL INCREASING
carbon emission foods. SOCIAL
CONSCIOUSNESS
CREATE EMPATHY
FOR THE PEOPLE
PRODUCING FOOD?
IF SO, WHAT WOULD
THIS MEAN FOR
THE FUTURE OF
GASTRONOMY?
PROJECT GASTRONOMIA LONDON 2018 REPORT 145. The Next Big Boom After Digital
BIOTECHNOLOGY PROMISES
A WAVE OF PROFOUND
DISRUPTION, MORE SIGNIFICANT
THAN DIGITAL TECHNOLOGY.
The coming advent of cultured
The Digital Age is just meats is already asking us
beginning to impact our to question our definition of
society and humanity. meat. Meanwhile, advances
As technologies like IoT, in the human microbiome
robotics, and artificial research make us rethink our
intelligence mature, it will understanding of nutrition,
transform our food system, diseases, and behavior. Future
such as in agriculture and breakthroughs in biotechnology
logistics to food production will revolutionize our relationship
and consumption. with food and even question
what nature itself is.
PROJECT GASTRONOMIA LONDON 2018 REPORT 15THE IV
FOOD SYSTEM
IN 2050
PROJECT GASTRONOMIA LONDON 2018 REPORT 16Using our food systems game,
the experts explored the various
interconnections and disruptive
events that occur between Social
How might we Organizations, Science & Technology,
Biophysical Environment, Policy
reimagine London’s Making, Market Dynamics. The
use of a game allows for open
food system in 2050 collaboration and exploration of these
to be healthier, complex topics.
more sustainable, The European Union and the
and more delicious? International Red Cross & Red
Crescent are among the many
We addressed this organizations that use futures-
question by bringing focused games to address challenging
interdisciplinary questions.
together a diverse
set of experts to use
our food systems
game to explore
possible futures.
PROJECT GASTRONOMIA LONDON 2018 REPORT 17THE BIG IDEAS
The workshop with our ten invited experts yielded three big ideas of
how London’s gastronomy of could look like in 2050
PROJECT GASTRONOMIA LONDON 2018 REPORT 181. Chefs Step Outside the Kitchen FOOD FOR THOUGHT:
WHY SHOULD WE WAIT?
The role of the chef in Hospitality designer, Afroditi
HOW CAN WE EMPOWER
2050 goes beyond menus Krassa, sees the chefs of 2050 CHEFS TODAY TO BE
and kitchens; they will be as working with communities EDUCATORS AND CO-
guides and educators for to codesign sustainable DESIGNERS OF
the food system. As AI- farming production and THE FOOD SYSTEM IN
driven automation takes over healthy eating habits to THEIR COMMUNITY?
farms and kitchens, the chefs educating people about
of 2050 London will focus on the food system. Juan- HOW WILL CHEFS ADJUST
helping communities shape Carlos Arboleya, professor TO THEIR NEW ROLE
the food system within the and food researcher at the BEYOND THE KITCHEN?
context of the communities’ Basque Culinary Center, sees
WHAT TENSIONS AND
social values and nutritional Londoners reframing their
SCHISMS WOULD
needs. food choice as an expression of
their social values. This will
RESULT?
nudge chefs to an added role
in the community: the social
activist.
PROJECT GASTRONOMIA LONDON 2018 REPORT 19FOOD FOR THOUGHT:
Within Project Gastronomía’s
Basque heritage, for over 100 years
we have had communal kitchens
called txoko, Basque for “cosy
WHAT CAN WE
corners”, where members come together LEARN FROM THE
to learn cooking, celebrate good food,
COMMUNAL KITCHENS
2. Returning to Communal Kitchens and pass on those skills multi-
generationally. Perhaps communal OF TRADITIONAL
kitchens and social farms will be the
“cosy corners” for cities like London SOCIETIES THAT
and elsewhere?
CAN APPLY TO THE
FUTURE OF LONDON?
The communal Perhaps this shouldn’t be too
neighborhood kitchen surprising. From the 1980s WHAT ARE TODAY’S
becomes a center of to 2010s, home cooking has COMMUNAL SPACES
community for Londoners, declined by over 50%. By
FOR GASTRONOMY?
while their kitchens at home 2050, the convenience of food
HOW COULD WE
disappear. Just as the family delivery will replace cooking
sewing machines gave way to as the norm. Services like
HELP SUPPORT AND
prêt-à-porter clothing, so will Prep Perfect in the UK and GROW THEM? WHAT
the private kitchen give way Blue Apron in the US could OPPORTUNITIES DO
to accessible, personalized, be precursors to fresh, on- THEY REPRESENT
on-demand meals. Cooking is demand, and personalized FOR STAKEHOLDERS:
transformed into a community foods of the future. FROM FAMILIES
event at the neighborhood’s TO FARMERS AND
communal kitchen. THE RESTAURANT
INDUSTRY?
PROJECT GASTRONOMIA LONDON 2018 REPORT 20Can we design foods for our mental and
3. Personalized Health reinvents Processed Foods emotional well-being? With breakthroughs
in personalized health, Bill Knott, writer
for the Financial Times, sees a future with
new forms of processed foods that can
A revolution in personalized health ushers in FOOD FOR THOUGHT: boost learning in children, help adjust
the reinvention of processed food as nutritious, one’s mood, and more.
delicious, and affordable. Health-conscious IF FAST-FOOD BECOMES AS HEALTHY BCCInnovation currently studies the link
Londoners will see no contradictions between a
AS OTHER DINING OPTIONS, between food, emotions and brain reaction
macaroni cheese or a fattoush salad for dinner.
Advances in nano-cuisine and personalized health
HOW WILL THIS CHANGE THE by interpreting EEG readings combined
with qualitative assessments, to determine
will mean that each dish, no matter how it is RESTAURANT LANDSCAPE? which food stimuli will promote nutrition
and hydration for senior citizens.
created, will be customized, personalized for one’s
health and flavor preference. HOW WILL THE PERCEPTION OF
ORGANIC FOODS, OFTEN SEEN AS A HOW WILL THIS
In this future, food has literally become medicine, PREMIUM, CHANGE IN THIS FUTURE? CHANGE OUR
designed with nutrients, ingredients, and cooking PERCEPTION OF
techniques that support one’s health goals and
FOOD?
nutritional needs. Of course, traditional foods like Millennials demand personalized
the Sunday roast or chicken tikka masala can still products and the industry has to
be had, but if the high taxes don’t dissuade you
WILL “BRAIN FOODS”
have quick response. Though the seek
perhaps a warning from your health-monitoring BECOME THE NEW
for health and a holistic lifestyle is
wearable may. intergenerational.
GMO DEBATE OF 2050?
Charlotte Catignani, R&D Manager at Treatt
PROJECT GASTRONOMIA LONDON 2018 REPORT 21NINE ACTIONS
FOR A BETTER
FOOD SYSTEM
Building on the three main ideas of
London’s future food system, we mapped
out the actionable ideas that will help
create sustainable, healthy, and delicious
food system of 2050 London.
PROJECT GASTRONOMIA LONDON 2018 REPORT 22THE FOOD SYSTEM
LONDON 2050
Anthropocene
Era&sustainability
limits Brexit
Booming Uk
population Continued Democracy
in Global immigration
TRENDS & Higher
South
resurgence
MEGATRENDS Morals
Awareness
Need for
innovation
Climate
change Aging
Population
in the Global
North
Chefs take
THE BIG the lead Communal Precision
IDEAS as automations Kitchens Health
pushes them Gastronomy as through New Gov’t
out of a community Processed Policies
towards
professional experience Biotech Foods Healthy
Eating
Next
kitchens revolution
DRIVERS Insurance
Policies
OF A Food Smarter, Convenient Multisensory
towards
healthy
BETTER as Social
Value
Chefs as
Circular
Inclusive Tech & ancient
Foods
Dominate
Design
for New
lifestyle
Possibilities
FOOD Food
System
Design Rethinking
the Oceans
knowledge for
Biodiversity Personalized
SYSTEM Guides Management
Packaging
Experiential
food
New food
culture
food
experience
for healthy
2.0 stores lifestyle
Proximity Wild Farmed New 2.0
to food fishing is seaweed is agricultural
production banned popularized standards Food is
High-tax Produce Omic processed
Luxury modified for Sciences to optimize
IMPACT & Foods Water
Reclamation
New
Protein:
resilience Food
Passport
health
ACTIONABLES Systems Insects,
Clean Meat, Brain
Food
Medical
Wearables
Energy Kelp
Integrating In-House Self-
Senior Food Sufficient
Citizens Chain System
VALUE SHIFT Rethink What Natural Means
Rethink Deliciousness
PROJECT GASTRONOMIA LONDON 2018 REPORT 231. CHEFS STEP OUT OF THE KITCHEN
The advent of personalized health and use of AI-
enabled robotics into the kitchen will allow chefs to
focus on the creative, emotive, and well-being side of
the gastronomic experience.
Chefs will take a central role in educating communities
and schools on health, nutrition, and sustainability.
Quality food products, from ingredients to processed
foods, will be awarded certificates from established chefs.
Food optimization and zero waste kitchens will be a
requirement among chefs.
The automation of cooking, from 3D printing to cooking
robotics, will allow chefs to distribute the latest dishes at
scale, sending recipes at a touch of a button.
PROJECT GASTRONOMIA LONDON 2018 REPORT 24Design, creativity and art are Due to scientific advances we will live
transforming restaurants in a way that longer and probably be able to anticipate
we may ask ourselves whether the classical sickness. Technology and AI will be
definition of a restaurant is still valid incorporated to all stages of the food chain
Juan Carlos Arboleya, Associate Professor and Researcher at
Afroditi Krassa, Hospitality Designer at the design studio AfroditiKrassa the Basque Culinary Center
2. PRIVATE KITCHENS ARE REPLACED BY 3. PERSONALIZED FOOD EXPERIENCE FOR HEALTH
COMMUNAL KITCHENS
Maturation of Omic sciences (genomics, proteomics, metabolomics,
As private kitchens become a thing of the past and microbiomics, et cetera) will result in breakthroughs in personalized
personalized health revolutionizes processed foods, medicine and our understanding of human nutrition. This opens
cooking has become a luxury item and a hobby. doors for:
Communal kitchens, often integrated with food production Doctors and insurance companies will provide personalized health
to processing, become the center of activity for many advice by monitoring real-time health data from specialized wearables.
communities. They will be designed to be inclusive, multi-
Food passports that will wirelessly share dietary requirements to
generational spaces to be shared among blocks of flats.
restaurants, enabling them to customize each dish to serve the precise
Private kitchens will become luxury items while certain nutrition required.
traditional foods, such as lamb chops or the Sunday roast,
Emphasis by government policymakers and insurance companies on
will become highly taxed luxury foods.
food, both traditional and new generation of processed foods, as a form
Cooking theme parks, guided by chefs and local farmers, of preventive health care.
become a new way to experience gastronomy.
Breakthroughs in neuroscience and food science that will spark the
creation of “brain foods,” foods specialized for enhancing emotions and
cognitive functions.
PROJECT GASTRONOMIA LONDON 2018 REPORT 25As we become more conscious of what we eat and about food, we will
have a new appreciation of simplicity. Multisensory design linked to
emotional experiences will help bridge the gap between our current
food culture and this new one
Virgilio and Malena Martínez, Central Restaurante, Mil and Mater Iniciativa
4. CONVENIENT FOOD DOMINATES
Londoners will view food as either nurturing or dining foods. Nurturing foods
will be foods that are customized, nutritious, cheap, and readily available every
day. Dining foods will focus on delivering multisensory experience with higher
quality ingredients or more expensive heavily-taxed ingredients (such as foods
high in fat or sugar).
Virtual Restaurants, delivery-only restaurants such as FoodCheri in Paris today, dominate
thanks to automated kitchens along with drone-delivery systems sending food directly
to your private refrigerator.
Healthy food vending machines become a reality, as processed foods become healthy and
drones allow for automated delivery of fresh food.
Food packaging (from fast food to fresh produce) becomes edible, interactive, and
antimicrobial thanks to new biomaterials and nanotechnology.
Distinctions between breakfast, lunch, and dinner breakdown as food becomes available
on-demand everywhere.
PROJECT GASTRONOMIA LONDON 2018 REPORT 265. FOOD AS A SOCIAL VALUE
Frustration over socio-political and socio-economic
issues, will make Londoners rethink food, not as
something to passively consume, but a realm for
exercising important social values:
Londoners will have a high awareness of food sources and 6. RETHINKING THE
process, e.g. farm to table, aeroponics, etc. OCEANS AS A FOOD
Education will expand how we think of what food is
SOURCE
delicious, e.g. healthy foods. Global government action results
in the banning of all wild fishing,
Cooking will embrace a multicultural approach, utilizing
shifting focus on ocean farms and
different techniques for best results.
other means of production:
Fish farms become a dominant
means to supply fish
Ocean farming open doors to
algae and other farming, as a
source of proteins and nutrients
PROJECT GASTRONOMIA LONDON 2018 REPORT 27We have to take Brexit as an
opportunity to revitalize the food
industry and have a better control
over our food, while collaborating
optimally with our partners in Europe
Sarah Appleby, Food Safety Consultant
7. POLITICAL RENEWAL AND REVITALIZATION
The upheaval of Brexit gives way to “positive politics,”
driven by the UK government resolved to strengthen and
revitalize the post-Brexit UK.
Post-Brexit United Kingdom prompts the revitalization of the
Commonwealth, strengthen a political and economic bloc of 2.4
8. GOVERNMENT & CORPORATE
billion people.
POLICIES ON HEALTH
Immigration policies will hold stable, providing a steady flow of Public and private sectors drive healthier
immigrants will bolster London’s position as a global food capital food consumption, through taxes, subsidies,
while also bolstering the workforce and insurance policy, e.g. insurance company
adjusting rates dynamically depending on real-
Post-Brexit trade upheaval will inspire a return to heritage foods time health data supplied by wearables.
and strengthen connections between the agricultural countryside
with the urban centers. High cost of food high in fat, sugar, and meat,
due to taxes and health policies, will make
unhealthy foods a decadent luxury product.
PROJECT GASTRONOMIA LONDON 2018 REPORT 28To look into the future doesn’t mean to
9. SMARTER, MORE CIRCULAR, MORE INCLUSIVE DESIGN abandon tradition, but to ask ourselves
what do we take with us and keep our
London’s food systems will better integrate concepts from the circular eyes open towards the future
economy and inclusive design.
John Sweeney, Chief Futurist & COO at Etch
Local rain collection & solar energy production will be required and incorporated
into every community, including buildings and flats.
Food production, energy generation, processing, consumption, and waste
reduction occurring within communities and restaurants, e.g. restaurant food
waste is used to feed edible insects and fertilize in-house vegetable growing
Integration of older, senior people into our communities, allowing them to
become integral, productive members in communal kitchens to farms.
Food packaging will employ biopolymers and other advanced materials so that
they are edible, anti-microbial, and even interactive.
IoT enables smarter management of ecosystems, using real time monitoring
and predictive modeling to maintain ecosystem balance.
Incorporation of indigenous traditions reintroduces traditional food system
methods for better resilience and deeper understanding of interdependent
systems.
London’s greenery changes, as parks and gardens are encouraged to grow plants
to promote edible insects population.
PROJECT GASTRONOMIA LONDON 2018 REPORT 29SO WHAT?
Top-Level Implications of the 2050 Food System
Based on the three big ideas, what are the critical
changes in gastronomy? How does the day-to-day
experience of someone in the kitchen, food industry,
and farm change?
Here are some brief examples.
PROJECT GASTRONOMIA LONDON 2018 REPORT 30HOW IS FOOD HOW IS FOOD HOW IS FOOD
PRODUCED? PROCESSED DISTRIBUTED?
FARMING THE OCEAN: New sources RESILIENT & NUTRITIOUS FOODS: ON-DEMAND MEALS: Meals
of protein and nutrition, such as seaweed, Smarter food packaging and personalized are produced, often through
is farmed from the ocean. Traditional wild health allow meals to be customized to a automation, in local neighborhoods
fishing, however, is effectively banned by person’s health and keep fresher longer. and compounds that produce, process,
governments in a bid to save the ecosystem. and recover waste in one roof.
PROCESSING IS ADAPTABLE FOR
VERTICAL TECHNOLOGICAL ULTRA-CUSTOMIZATION: Personalized AUTOMATED DELIVERY: Supermarkets
FARMING: Intensive farming will be done health and the field of Omics sciences will remain only as “food showrooms.”
in fully-automated, high-rise warehouses, pushes the food industry to customize Robotic automation, from over the air to
which will solve problems such as soil meals and foods for individual health. underground tunnels, allow for the cheap
degradation, land use, efficiency, pollution and rapid delivery of meals and food.
due to distribution, productivity due to DRYING AND FREEZE-DRYING FOR
reduction of disease and drought risk. LESS STRAIN ON DISTRIBUTION: CUSTOMIZED LOCALLY ON
Foods for export will be processed in their DEMAND: Your granola’s ingredients
LIMITED IN-HOUSE PRODUCTION: countries of origin creating increased value will be in a local production center but
Communities, neighborhoods, and even some for the producer. It will also reduce volumes assembled on your preferences and needs the
restaurants will become more self-sufficient in of food to be transported, along with moment you or your devices place an order.
producing their own food. From new farming reducing pollution due to distribution.
techniques to reintroducing biodiversity IoT & drones will optimize global
to urban areas, Londoners will have new LIVING COMPOUNDS AS A NEW food distribution, decreasing food
sources of proteins like insects and seaweed. ACTOR: Communal kitchens in communities waste due to mismanagement
become centers where food is grown,
processed, distributed, and its waste recovered.
PROJECT GASTRONOMIA LONDON 2018 REPORT 31HOW IS FOOD HOW IS FOOD
MARKETED? CONSUMED?
HEALTH POLICIES RESHAPE FOOD FOOD BECOME A 2-TIER SYSTEM: Food
DEMAND: Concerns over rising healthcare will split between “nurturing” and “dining”
cost and an aging society push governments foods. Nurturing foods are cheap, everyday,
and insurance companies to nudge healthier nutritious food (processed and fresh), while
habits with taxes and medical wearables. dining foods will be multisensory experiences
with higher-quality ingredients.
MORAL STANDARDS &
CONSUMPTION: Push for higher moral MULTISENSORY DESIGN INTEGRAL
standards in everyday life make people more FOR NEW PRODUCTS: The use of
aware and demanding on the foods they multisensory design is integral to introduce
consume. new food products that are healthy, sustainable,
and yet as delicious as others foods.
PERSONALIZED MARKETING: Food will
be marketed using multisensory campaigns, CONVENIENT FOODS: Majority of meals
integrating information from medical are on-demand, delivered ready-made meals,
wearables. and customized for each person’s health. The
creation of healthy and customized processed
EXPERIENTIAL FOODS: Certain foods will allow for some of these convenient
traditional cooking becomes an experiential foods to be distributed by vending machines.
luxury. People can book “food experiences” at
spaces similar to theme parks for food.
PROJECT GASTRONOMIA LONDON 2018 REPORT 32IMAGINING V
PRODUCTS &
SERVICES OF
LONDON
2050
PROJECT GASTRONOMIA LONDON 2018 REPORT 33ARTIFACTS FROM
THE FUTURE
Building upon the expert-created London food
system of 2050, we asked the experts and
participants to imagine: What are the must-
have items and daily features of 2050 London?
Can we imagine how the business logic behind
these new products and services?
Here are some of the artifacts from the future
that our experts and participants created:
PROJECT GASTRONOMIA LONDON 2018 REPORT 34ARTIFACT FROM THE FUTURE
The Dine-Craft
Game KEY PARTNERS:
Community
interest, Local
KEY RESOURCES:
Ingredients,
Communal
CHANNELS:
Referral from
friends
REVENUE
STREAM:
Portion of
businesses, kitchen ingredient sales
Dine-Craft is an immersive gastronomy game! Join the famous Community
leaders VALUE
CUSTOMER
SEGMENTS:
Dine-Craft scavenger hunt and get going discovering amazing PROPOSITION:
Address poor
Built for
everyone over 18
KEY ACTIVITIES:
ingredients and meet new people as you join fellow Dine-Crafters at Build app ala
nutrition & social
isolation COST
Pokemon-Go, STRUCTURE:
the communal kitchen, while you collect points for shopping local Publicize, CUSTOMER Game
Marketing RELATIONSHIPS: development,
and cooking. Shop Local, Love Gastronomy, and Meet People with around Reward for shared profit
nostalgia, retro, building a dish with communal
Dine-Craft! authentic kitchen
PROJECT GASTRONOMIA LONDON 2018 REPORT 35ARTIFACT FROM THE FUTURE
The
Centennial KEY PARTNERS:
Omic Specialists,
Technologists,
communal
kitchens
CUSTOMER
RELATIONSHIPS:
Wearable
COST
STRUCTURE:
Wearable device,
Kitchen
Chefs, Centennial VALUE technology, smart communal
Specialists, Urban PROPOSITION: Communal kitchen,
Planners Improve kitchen maintenance
quality of life
KEY ACTIVITIES: of centennials, CHANNELS: REVENUE
Develop enriching the Centennial STREAM:
The Centennial Kitchen is wearable, community councils and Subsidized by
communal through organizations governments,
the smart communal kitchen kitchens, and gathering, monthly fees
recipe algorithms sharing, and CUSTOMER
designed for the growing interacting SEGMENTS:
KEY RESOURCES: together Centennials
Centennial Generation - Space for
those over 100 years young!
It comes with biochemical-
monitoring wearable used to
create a specific recipe for each
Centennial’s nutritional needs
and help reduce food wastage.
Using advanced gastronomic
design, Centennials can
experience sharing the same
tasting meal together, yet with
ingredients specially tailored
for their personal needs.
PROJECT GASTRONOMIA LONDON 2018 REPORT 36ARTIFACT FROM THE FUTURE
NHS
Health Monitor
The NHS has developed new technologies that enable
personalized health and nutrition plans for everyone.
With the NHS Health Monitor, every Londoner now
knows their nutritional needs thanks to personalized
Omic profiling: genomics, proteomics, metabolomics,
microbiomic and more.
The NHS Health Monitor helps reduce healthcare
cost with food-based preventive care. It’s really food
as medicine!
It’s built-in food passport integrates with your favorite
restaurants and communal kitchens, ensuring every
meal will be personalized to be sustainable, healthy,
and delicious for you.
PROJECT GASTRONOMIA LONDON 2018 REPORT 37CONTEXT AND VI
BACKGROUND
FOR THE
EVENT:
FUTURES THINKING,
MULTISENSORY DESIGN
AND COLLABORATION
METHODOLOGY
PROJECT GASTRONOMIA LONDON 2018 REPORT 38HOW CAN
WE THINK
MORE
ROBUSTLY
ABOUT THE
FUTURE?
John Sweeney is the COO & chief
futurist at Etch. As a leading
futurist, Sweeney has worked
with a range of public sector and
international organizations, such
as the Join Research Centre of the
European Commission to UNICEF.
PROJECT GASTRONOMIA LONDON 2018 REPORT 392050 The ability to create genuinely innovative, insightful discussions
of the future requires us to first understand how we think about
the future.
John Sweeney, COO & futurist at Etch and co-facilitator for the Project
WHY SHOULD WE THINK
ABOUT THE FUTURE?
THE FUTURE IS A RESOURCE
FOR THE PRESENT.
The year 2050 is a world away but it’s
a useful time frame. No one can see
the future, but we can make certain
predictions which allow us to use the
future as a resource for the present. We
need to stop thinking about The Future,
and start thinking about Futures. It’s
about creating a window where there’s
Gastronomía event, shared his view that to explore future possibilities a wall and understanding emerging
provokingly, we must first examine how we think about the future. The changes and the trends which lead us
following is a summary of his presentation: in certain directions, so we can see how
things can be different. 2050 is far
enough away that we can’t rely on the
same things as the present day.
PROJECT GASTRONOMIA LONDON 2018 REPORT 40HOW DO WE THINK ABOUT THE FUTURE?
There are four main approaches to thinking about the future and how change happens:
THE FUTURE IS A TRAIN: THE FUTURE IS A KAYAK: THE FUTURE IS A THE FUTURE IS A
There’s a set path, time, direction, There’s a flow to the future. SAILBOAT: ROLLING DICE:
and destination. We’re just along One can paddle to some You can pick a crew, chart a The future is a game of chance.
for the ride. degree against the current, but course, and set out to your Regardless of the effort you put
ultimately you flow with the direction. Storms and pirates will in or sense of destiny, there is
current of time. challenge you, but you can make no true set path nor a way to
your way. create a path.
These approaches towards the future are not merely personal choices. Having held futures workshops throughout the world, Sweeney has discovered that these
views of the future are strongly culturally conditioned. People in Myanmar may challenge the notion of a future as being like a train, as trains in Myanmar are
never on time nor even set in their destination, while in an Islamic context the idea of “gambling” on the future has a negative context. We must identify these
lenses of the world we carry if we are to truly unlock innovative possibilities of the future.
PROJECT GASTRONOMIA LONDON 2018 REPORT 41HOW DO WE CREATE NEW POSSIBILITIES FOR THE FUTURE?
To better think about the future we need to “unpack the preconceptions we have already” so that we can think about
the future in new ways. To come together and explore the possibilities of the future, it is important to consider three
critical lines of questions:
HOW DO WE UNDERSTAND WHAT
HOW DO WE “DECOLONIZE PERCEPTION OF THE FUTURE WE
THE FUTURE” SO THAT ARE PRIVILEGING OVER OTHERS?
WE CAN THINK OF NEW HOW ARE OUR LIFESTYLES, OUR
POSSIBILITIES OF WHAT BACKGROUNDS AND PRIVILEGES
THE FUTURE CAN BE? LIMIT THE CHOICES WE HAVE
ABOUT THE FUTURE?
How do we avoid walking
backwards into the future?
That is, only seeing the future
from the perceptions, values,
and assumptions we have today
instead of reconsidering the
possibilities available to us?
PROJECT GASTRONOMIA LONDON 2018 REPORT 42WHAT IS
MULTISENSORY
DESIGN? WHY IS
IT IMPORTANT?
Jozef Youssef is the founder & chef patron of
Kitchen Theory, an experimental gastronomy
design studio in London. He is the author of
Molecular Gastronomy at Home.
PROJECT GASTRONOMIA LONDON 2018 REPORT 431. What is Multisensory Design?
BCCInnovation has deep expertise in sensory analysis with years
of experience in developing sensory analysis tools for food quality
control; studying the relationship between food and emotions; and
identifying connections between consumer behavior and sensory
properties of food and context consumption.
At BCC Innovation we have developed successful approaches
to nudging consumers from all age groups towards healthier
choices. As we are always on the lookout for new partnerships and
experience sharing, the collaboration with Kitchen Theory seemed a
logical step for our London event.
Chefs like Jozef Youssef, founder & chef patron of Kitchen Theory,
open-up new possibilities that help redefine what is sustainable,
healthy, and delicious. As our partner for the event, Youssef spoke
at the event and offered to share his research and the gastronomic
possibilities of multisensory design.
The following is a summary of his presentation at the event.
PROJECT GASTRONOMIA LONDON 2018 REPORT 44FOOD FOR THOUGHT:
“Flavor is by far a construct of the mind, rather
than being a sensory perception in the mouth” HOW CAN WE DESIGN
Jozef Youssef
FOOD EXPERIENCES
THAT WILL MAKE IT
Yossef’s research into multisensory design Reconceptualizing flavor as a multisen- EASIER FOR PEOPLE
is premised by his finding that “flavor is sory experience opens exciting possibili- TO MAKE HEALTHIER
by far a construct of the mind, rather than ties for redesigning our food systems and AND MORE
being a sensory perception in the mouth.” rethinking gastronomy. Working with a ENVIRONMENTALLY
His collaboration with Professor Charles local school, Kitchen Theory played with SUSTAINABLE
Spence, the head of cross-modal research poaching vegetables in liquid nitrogen to CHOICES?
at Oxford University, has helped him yield give it a radically different texture and feel.
unique insights on how our senses impact Youssef found that even the most picky
our perception of flavor. young eaters where happily chomping on a
CAN WE RETHINK AND
stick of specially poached broccoli.
REDESIGN HEALTHY
For example, our sense of touch impacts FOODS TO MAKE
how we perceive flavors. Yossef found that Youssef and his team at Kitchen Theory are THEM AS DELICIOUS
how we perceive whisky is impacted by unearthing exciting tools to design truly AND APPEALING AS
what we touch. Touch something rough sustainable, healthy, and delicious foods. JUNK FOOD?
while tasting whisky, and we may taste Youssef points out that by taking account
more “ astringent and more potent notes.” “each sensory touch points” we can “design WHAT FOOD DESIGN
Meanwhile, the sensation of silk brings out food experiences in different ways.” By EXPERIENCES CAN
“richer, creamier, and sweeter” flavors. adjusting the packaging, texture, or scent BE REPLICATED
of a dish, we can encourage healthier eating AND SCALED – AT
habits and more sustainable choices within
THE RESTAURANTS
a more delicious gastronomic experience.
OR AT THE HOME –
TO IMPROVE OUR
GASTRONOMIC
EXPERIENCE?
PROJECT GASTRONOMIA LONDON 2018 REPORT 452. Is Multisensory Design a Pathway to
Healthier & Sustainable Choices?
To expand on Jozef Youssef’s presentation on multisensory design, we asked our
invited experts to share their thoughts on how multisensory design can positively
impact gastronomy. Here, we summarize two responses from two experts in two very
different fields: one in the field of flavor innovation and the other in achieving global
food security.
About Paul Newnham About Charlotte Catignani
Paul Newnham is the secretariat at SDG2 Charlotte Catignani is the R&D manager at
Advocacy Hub, originally incubated from Treatt, a global provider of flavor, fragrance
the World Food Programme. Newnham and cosmetic ingredients. Catignani has over
works with stakeholders in the food system, 10 years of experience in the industry, with
civil society organizations, the private sector, a vast experience in bench to market product
and UN agencies to help achieve Sustainable development
Development Goals (SDG) 2: end hunger,
achieve food security and improved nutrition,
and promote sustainable agriculture by 2030.
PROJECT GASTRONOMIA LONDON 2018 REPORT 46Charlotte Catignani
Multisensory Design in
Gastronomy & Retail What will the future retail space look like? This immersive experience is a truly
Nothing like what we have today, certainly! multisensory marketing tool. It can influence
consumers to make healthier choices by
HOW COULD MULTISENSORY I expect the future will be, fluid, hyper- employing what we know about the factors
MARKETING CAMPAIGNS AND customised, transparent, ultra-convenient affecting our perception of food and drink.
and on-demand, experiential, entertaining, For example, foods which are healthier can
PRODUCT DESIGN INFLUENCE and socially connected. be presented on crockery which enhances
HEALTHIER AND MORE The Internet of Things (IoT) revolution the key attributes of the foodstuff, such as
SUSTAINABLE CHOICES BY will build connections with consumers that showing reduced sugar ice cream in a red
CONSUMERS WITHIN FUTURE bridge the physical, digital and ‘real’ spaces. bowl to prompt an increased perception of
Grocery shopping will become a solely sweetness.
RETAIL SPACES? occasion driven activity motivated by the
desire to offer amazing food at your event Can we inspire consumers to try more
however large or small. In-store purchases sustainable foods by making them feel
will be delivered direct to home and could like they are overseas or on holiday? For
arrive before you do. In store experiences will example, can we foster acceptance of insects
be curated by audience measurement data – as a protein source by allowing people to
allowing for the ultimate in personalization. experience them for the first time in a Thai
street market setting? Can we exploit sensory
Imagine walking into your supermarket, substitution to feed consumers information
ready to shop for an upcoming dinner party, on healthier choices without obviously
family picnic, or BBQ with friends and you preaching to them?. Would this change
enter a multisensory world based on the decision making in which foods to buy?
experience you want to create. To paint the
picture: You’re buying food for a BBQ so
your multisensory world is the smell and
crackling sound of charcoal burning, the
sizzle of sausages and the feel of a cold beer
in your hand.
PROJECT GASTRONOMIA LONDON 2018 REPORT 47Paul Newnham
Multisensory Design to ONE APPROACH—TO REFRAME FORGOTTEN
Reintroduce Forgotten Foods INGREDIENTS:
Much of the food that is good for us and the environment
already exists: food of our grandparents. They were an
HOW CAN MULTISENSORY DESIGN important part of our food culture and identity. Overtime,
INFLUENCE THE CREATION OF these ingredients have been replaced by trendy, less sustainable
PERSONALIZED DIETS THAT ARE MORE and less nutritious ingredients, affecting the health of both
SUSTAINABLE AND SOLIDARY TO THE humans and the planet. One such example is funio- a “miracle
COMMON GOOD? grain” that was once central to West African cuisine but later
replaced by imported grains.
Forgotten ingredients offer a solution to present challenges—
soil degradation, water scarcity, malnutrition, food insecurity
etc.—as they are often nutrition-dense, climate-resilient,
economically viable and locally available or adaptable. Aptly
named “Future Smart Food” by the FAO, these foods are
hugely beneficial for the entire food system.
Chefs can use multisensory design to re-introduce these
ingredients into people’s diets in a captivating way. Chefs can
reframe/change perceptions around these forgotten foods by
cooking these ingredients in a delicious dish and highlighting
their connection to the past and tradition as well as their
ability to build a better food future.
PROJECT GASTRONOMIA LONDON 2018 REPORT 48HOW DID WE
CREATE AND
DEVELOP THE
EVENT AND
REPORT?
OUR ACTIONABLE
FOOD SYSTEM
METHODOLOGY
PROJECT GASTRONOMIA LONDON 2018 REPORT 49The two-day event brought together multidisciplinary experts and 70 selected
conference participants to address critical questions about the future of the
London food system:
HOW DO WE ARTICULATE A GASTRONOMIC SYSTEM THAT
IS SUSTAINABLE, HEALTHY AND DELICIOUS?
HOW DO WE DO DEFINE THIS FOR LONDON IN 2050?
WHAT NEEDS TO CHANGE TO ENABLE THIS FUTURE?
HOW CAN MULTISENSORY DESIGN CREATE A SHIFT FOR
THE FUTURE IN 2050?
Generating impactful insights on the food system of the future requires an
innovative approach to collaboration and co-creation. It requires a space where
cross-disciplinary insights can be created, an extraordinarily difficult task
when the food system is immensely complex. To address these challenges, we
developed a specialized methodology to foster robust and dynamic discussions
with tangible and actionable insights.
Our methodology is designed to be repeatable, scalable, and most importantly
adaptable. This methodology can be adapted to tackle any challenge that
requires an innovative and collaborative approach to problem-solving.
PROJECT GASTRONOMIA LONDON 2018 REPORT 50Key Outputs of Our Methodology
FOOD SYSTEM MAP OF 2050 LONDON
The food system map, created by the experts, incorporated a
systems-thinking approach that connected different spheres of
gastronomy. The map also outlined specific ideas for rethinking
different sectors of the food system.
TANGIBLE, ACTIONABLE VIEW OF THE FUTURE
Using the food system map, participants were asked to anticipate
future services and products in the London of 2050. Participants
had to articulate how these products and services came to being,
using a business canvas to identify revenue models, markets,
stakeholders et cetera.
Custom-made board for the event
PROJECT GASTRONOMIA LONDON 2018 REPORT 511. Summary of Methodology Process
First Day: Exploring & Developing the Food System
The game was co-developed with John Sweeney, the chief futurist at
Etch and former futures coordinator for the International Federation of
Red Cross and Red Crescent Societies. Similar games have been used by
government policymakers, such as the European Commission and Policy
Horizon Canada.
Using our game the experts built scenarios of possible future food system
across different spheres of society: social organizations, science & technology,
policies, markets, and the biophysical environment. The game required experts
to explore the impact as the different spheres interacted with the food system.
Wild cards, given in the game or created by the experts, were also keep players
thinking outside the box in unexpected ways.
The result of the game generated a robust food system, along with specific
ideas – over 11 pages of notes – of how changes in government policy to society
could help create a more sustainable, healthy, and delicious gastronomy in
London.
PROJECT GASTRONOMIA LONDON 2018 REPORT 52Second Day: Imaging the Food System Up-Close ARTIFACT FROM THE FUTURE
The experts and conference participants were asked to identify
challenges and opportunities of the London food system created The Lifeguard
the day before. We designed these discussions to be robust,
vivid, and actionable by using tools such as artifacts from the
Toothbrush
The Lifeguard Toothbrush, not only cleans
future and the business model canvas.
your teeth, but also tracks the bacteria and
chemicals in your mouth to determine your
THE PARTICIPANTS DEVELOPED BUSINESS nutritional needs. It will send biometric
IDEAS AND USED NARRATIVES THAT WOULD data to your refrigerator, which will present
FIT THE LONDON OF 2050 THROUGH: you with personalized options of meals for
delivery to your home for breakfast and lunch.
- Generating artifacts of the future with the Lifeguard Toothbrush would be available as
help of the experts. These artifacts could be subscription service and through your private
products and services from London in 2050 insurance program.
- Analyzing these artifacts using the business
model canvas, answering how the artifact came Tools like artifacts from the future
to be: Who are the customers? What is the have been used by organizations such
as the UAE Ministry of Energy to Intel
business model? What skills or technology are
Corporation. Beyond better articulating
required? the future, this methodology enables
participants to tangibly explore
implications for businesses and
governments, including generating new
business ideas and policy approaches.
PROJECT GASTRONOMIA LONDON 2018 REPORT 53EIGHT FUTURE VII
FOCUSED
PERSPECTIVES ON
GASTRONOMY
For the second day of the event, the experts
shared what excites and concerns them about
the future of gastronomy. Their perspectives
were both interesting and intriguing, reflecting
their diverse backgrounds in hospitality
design to agri-food policies. The following are
summaries of their talks.
PROJECT GASTRONOMIA LONDON 2018 REPORT 541. Chef Jozef Youssef: The Multisensory Chef
Founder & chef patron of Kitchen Theory
TASTE IS A MENTAL CONSTRUCTION
Throughout my ten years in scientific research I’ve reached two main conclusions. One is the idea that the taste we
perceive is a mental construction and not simply a sensory perception in the mouth. Chewing, smelling and tasting
are all associated with eating and the resulting sensations are in the mouth, but we know that we need much more
than taste and smell to achieve a real expression of food. All our senses need to act at the same time to create a rich
image of taste in our minds and to trigger, in turn, our associations, opinions and expectations.
When we understand this relationship between the senses and food, we’ll be in a position to start creating gastronomic
experiences And not just in restaurants but in schools, hospitals and anywhere we want to encourage people to eat
more healthily and sustainably.
PROJECT GASTRONOMIA LONDON 2018 REPORT 552. Juan Carlos Arboleya: The Food Scientist
Associate Professor and Researcher at the Basque
Culinary Center
TECHNOLOGY WILL BE PRESENT IN ALL STAGES OF THE FOOD CYCLE
In the year 2050 the world population will be around 9 billion. We’ll have megacities, and food will be a luxury.
There won’t be abundant food for everyone and we’ll need a different relationship with food. Now, for example, we’re
already short on proteins, and we need to find new sources of these, such as insects.
It won’t all be bad news though. Scientific advances will mean we’ll live longer and be able to anticipate what types
of illnesses we’ll suffer from. Technology and artificial intelligence will be integrated into the various stages of the
food cycle. If we want to change how we approach the development of a healthier food system, we’ll need to embrace
totally different disciplines. At the Basque Culinary Center we’re working with children to make them more mindful
of what they eat and to try and change their mentality so that they eat better. Brain power is another important factor
to changing how we think. When we really understand how the brain works, we’ll be able to make many food-related
changes.
PROJECT GASTRONOMIA LONDON 2018 REPORT 563. Afroditi Krassa: The Designer
Hospitality Designer at AfroditiKrassa design firm
THE DEFINITION OF WHAT A RESTAURANT IS HAS CHANGED ACROSS THE
WORLD
Over recent years we have seen a seismic shift in the definition of what a restaurant is across the world. For me,
the biggest change is that restaurants are now designed with different audiences in mind. Young people are the
main target group because, for many of them, the most ‘rock n roll’ experience of the moment is to have dinner
in the new best restaurant.
Design, creativity and art are changing restaurants to the point where we can question whether the classic definition
of a restaurant is still valid. We’ve now got places with temporary premises. For example, restaurants in hot air
balloons floating over cities, those at the top of a mountain and even underwater restaurants. We’ve got ‘Instagram
moments’ in which food is on parade and you feel like you’re in a museum. For some people, restaurants aren’t a
place to eat but a destination to travel to, like those who visit the Louvre or the Eiffel Tower.
For the time being the only common thread to all these things is that it’s about about eating and drinking somewhere
different and somewhere public. Time will tell whether in 2050 this fundamental part of the restaurant experience - the
food and drink - will no longer be part of it.
PROJECT GASTRONOMIA LONDON 2018 REPORT 574. Paul Newnham: The Sustainable Development Advocate
Secretariat at SDG2 Advocacy Hub
WE SHOULD ALL TAKE PART IN THE FOOD DEBATE
We live in a world which has enough food for all of its inhabitants and yet hunger and malnutrition persist. Obesity
and excess weight are also a big problem affecting both developed and developing countries. Certain regions across
the world have access to large amounts of food while others have little. The search for solutions to these and other food
challenges is a key part of the UN Sustainable Development Goals set for 2030 and which all countries signed up to.
Eating is something we do every day.
It’s also an emotional experience, and the debate around how to meet these challenges needs to encompass many
different sectors. We brought together a group of chefs from thirty countries to put together the Chef’s Manifesto, a
document in which we identify the areas where chefs can make an impact and which sets out an action plan applicable
anywhere in the world. We are trying to encourage chefs, scientists and businesses to work together. We all need to
get involved, not just the few.
PROJECT GASTRONOMIA LONDON 2018 REPORT 585. Paul Brereton: The Agri-food Specialist
Scientist and director of strategic alliances in the Biological
Sciences School of Queen’s University Belfast
THE FOOD SYSTEM IS DISCONNECTED FROM THE CONSUMER
When it comes to addressing food norms, one of the main issues is around food specifications. What makes an olive oil
authentic is a particular specification which is written down in black and white. Some specifications have been detailed
scientifically, can be accurately measured and help prevent food fraud.
Conversely, it’s problematic to determine the authenticity of other specifications labelled on many foods nowadays,
like ‘organic’, ‘fresh’ or ‘wild’. This causes a natural tension among producers of high quality food and drink which has
added value and which the producers want to protect with strict specifications, such as the Scottish whisky industry.
Other sectors try to widen these specifications to allow greater flexibility in choosing ingredients. Our local food
systems are part of a highly complex global system which is disconnected from the consumer. We usually know very
little about the food we buy, unless you shop in a local market and you are absolutely sure about what you are buying.
People need an understanding of what food is in order to make the right decisions.
PROJECT GASTRONOMIA LONDON 2018 REPORT 596. Virgilio and Malena Martínez:
The Biodiversity Chef & Researcher
Chef and restaurateur of Central and Mil & lead
researcher at Máter Iniciativa, respectively
IN 2050 WE’LL HAVE A GREATER APPRECIATION OF SIMPLICITY IN FOOD
When chefs and people from other disciplines started to explore Peru together, what we found was an astonishing
region of the world with more than 4,200 native varieties of potato and more than 1,000 types of edible plants. Later
on we began to conceptualise the country and to rethink how people see it.
We research what’s involved for a chef in managing all of this information and being creative with it. We need to
embrace technology. For example, there are drones which determine what areas of land are best suited to a particular
crop. By 2050 we’ll have other tools which will enable us to be more efficient.
We live in a time when chefs are coming out of their kitchens to create many changes which affect people’s lives. As we
become more aware of what we eat and as we know more about our foods, we’ll appreciate them more and there will be
less of a need to add things to them.
We’ll still have emotional experiences because each dish tells a story, but what we’ll experience will be the taste of the
produce itself, handled in the best way possible by the chefs. It won’t be any more cooked or complex than it needs to
be. We think that come 2050, we’ll have a greater appreciation of simplicity.
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